CHEF JON SEARS

RESTAURANT & HOSPITALITY 
CONSULTANT

WINTER
sit-down tasting menus

Breakfast  at  Tiffany’s
 
 
Truffled “Pearls”
Truffle Matzo Ball Soup
Double Chicken Consomme,
Tomato Juice Cocktail, 
Brillat-Savarin Scottish Lox Mousse- 
Toasted Finger Sandwich
 
 
Diamond Head Benedict 
Poached Quail Egg, Kalua Pig Hash, 
Mini English Muffin, Hollandaise,
Lomi Lomi Tomato, Sweet Poi Sauce
 
 
Two Bites:
 
Moons Over My Hammy Bite
Croissant, Egg, American Cheese,
Imported Black Forest Ham, Chive
-
Belgian Waffle Bite
Maple Soaked Bacon, Cream Cheese, 
Blackberry Preserve
 
 
Foie & Eggs 
Granola Crusted Foie,
Egg Sunny Side-Up Souffle, 
Porcini Veal Demi “Steak Sauce”
 
 
Baby Grand Slam Breakfast 
Pancakes, Quail Egg Scramble, 
Mini Sausage, Bacon & Hash Browns
 tabasco ~ maple syrup ~ ketchup 
 
 
Orange Juice Sorbet
 
 
Duck Confit Potato Skillet
Fromage Sage White Grits,
French Country Ham Broth
 
 
Cinnamon Raisin French Toast
Farmer Cheese Pepper Jelly Filling,
Coffee Glacé
 
 
 
Prime
 
 
Island Creek Oyster - Prawn Cocktail
tarragon mignonette - cognac cocktail sauce
 
 
Steak Tartare
Raw Quail Egg, Classic Garniture
 
    
French Onion Soup
Madeira, Thyme, Smoked Gruyère
 
 
Three Salads:
 
Caesar
White Anchovy, Parmigiano-Reggiano
-
Iceberg Wedge 
Grape Tomatoes, Shaved Red Onion,
Blue Cheese Dressing
-
Warm Cabbage 
Bacon, Ricotta Salata, Walnuts,
Red Wine Vinaigrette
 
 
Seared Foie Gras
Butter Poached Lobster Medallion,
Crisp Sweetbreads, Chanterelle Mushrooms,
Truffled Veal Demi Glace 
 
 
Earl Grey Ice
 
  
Prime Rib
Rosemary-Thyme Crust, Baked Potato, 
Traditional Accompaniments,
Creamed Spinach, Popover,
Horseradish Sauce, Au Jus   
 
 
Chocolate Soufflé
Bourbon Crème Anglaise 
 
 
 
 
Mardi   Grasr
 
 
“The Big Easy”
Poached Scallop Martini Shooter
Tarragon Mignonette, Olive Vodka, 
Sweet Pickled Cocktail Onion, 
Gold Leaf
 
 
Eggs Sardu 
Artichoke Heart, Creamed Spinach, 
Ham, Poached Quail Egg,
Truffle Hollandaise
 
 
Foie Gras Beignets
Seared Foie Gras, Lemon Curd, 
Balsamic Sassafras Syrup
 
 
Escargot & Shrimp Etoufeé, 
Garlic Herb Cream Sauce,
Andouille Crust, Toast
 
 
Fried Green Tomatoes
Cornflake Crust, Arugula,
Bacon, Corn, Pecans,
Creole Mustard Vinaigrette
 
 
Bayou Battle:
 
Snapper in Parchment
Simmered in Shrimp, Crab, Ham, 
Vermouth Cream Sauce, Capers
-
Alligator Gumbo
Pickled Okra & Onions, Rice 
Hot Sauce
 
 
Baby Bananas Foster
 Rum Vanilla Ice Cream,
“Sugar Daddy” Caramel Sauce
 
 
 
 
 
 
 

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